Cajun Chicken & Sausage Gumbo with Rice

Here’s a delicious Cajun Chicken & Sausage Gumbo recipe, a hearty and flavorful Louisiana classic served over rice. This version includes a dark roux for depth, the “Holy Trinity” of Cajun cooking, and smoky andouille sausage for authenticity.

Cajun Chicken & Sausage Gumbo with Rice

Serves: 6-8
Prep Time: 20 mins
Cook Time: 1.5 hours

Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

• 1 lb andouille sausage, sliced into rounds

• ½ cup vegetable oil or bacon fat (for roux)

• ½ cup all-purpose flour

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 6 cups chicken stock (or broth)

• 1 (14.5 oz) can diced tomatoes (optional, for Creole-style)

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (adjust for heat)

• 1 tsp Creole/Cajun seasoning (like Tony Chachere’s)

• Salt & black pepper, to taste

• 2 green onions, sliced

• ¼ cup fresh parsley, chopped

• 1 tbsp filé powder (optional, for thickening)

• Cooked white rice, for serving

• Hot sauce, for serving (optional)

Instructions:

1. Brown the Meat:

   • In a large Dutch oven or heavy pot, brown the sausage over medium heat until slightly crispy. Remove and set aside.

   • In the same pot, brown the chicken pieces (seasoned with salt, pepper, and Cajun seasoning) until golden. Remove and set aside.

2. Make the Roux:

   • In the same pot, heat the oil over medium heat. Gradually whisk in the flour until smooth.

   • Cook, stirring constantly, for 20-30 minutes until the roux turns a deep chocolate-brown color (like peanut butter or darker). Be careful not to burn it!

3. Sauté the Vegetables:

   • Add the onion, bell pepper, and celery (the “Holy Trinity”) to the roux. Cook for 5-7 mins until softened.

   • Stir in the garlic and cook for 1 minute until fragrant.

4. Simmer the Gumbo:

   • Slowly pour in the chicken stock while stirring to blend with the roux.

   • Add diced tomatoes (if using), bay leaves, thyme, smoked paprika, cayenne, and Cajun seasoning.

   • Return the sausage and chicken to the pot. Bring to a boil, then reduce heat to low.

   • Simmer uncovered for 45-60 minutes, stirring occasionally, until thickened.

5. Finish & Serve:

   • Remove bay leaves. Stir in green onions and parsley.

   • For extra thickness, sprinkle in filé powder (if using) and let sit for 5 mins.

   • Adjust seasoning with salt, pepper, and hot sauce to taste.

   • Serve hot over fluffy white rice with extra green onions on top.

Tips:

• Roux is Key: A dark roux adds deep flavor but requires patience—don’t rush it!

• Andouille Substitute: Use smoked sausage if andouille isn’t available.

• Okra Option: Add 1 cup sliced okra with the veggies for a traditional touch.

• Make Ahead: Gumbo tastes even better the next day!

Enjoy your rich, spicy, and soul-warming Cajun gumbo! 🌶🍗🔥

Would you like any variations (like seafood gumbo or a quicker